Tag Archives: Noah Cappe

Food Network Canada announces Wall of Chefs

From a media release:

A wall of 12 world-class chefs, four home cooks, three culinary challenges and one grand prize at stake: Wall of Chefs (10×60) puts amateur cooks to the ultimate test. In each exhilarating stand-alone episode of Corus Studios’ Wall of Chefs, host and vibrant television personality Noah Cappe (Carnival Eats) guides four home cooks through intense rounds of culinary competition. Each challenge will test the skills and nerves of the cooks as they battle in a state-of-the-art kitchen under the towering shadow and watchful eye of “The Wall” – comprised of a revolving panel of Canada’s most notable chefs. The competitors battle it out until the final round where the wall of culinary icons ultimately declares the winner, awarding the $10,000 prize. The groundbreaking new Canadian original series makes its debut February 3 at 10 p.m. ET/PT on Food Network Canada.

Wall of Chefs features an unmatched, star-studded slate of 33 Canadian culinary icons and trailblazers on rotation throughout the 10-episode run of the season. The chefs span from Vancouver, B.C. to St. John’s, N.L., representing diverse cultures and cuisines, while bringing different perspectives and opinions to the forum.

The Wall of Chefs cast of culinary icons include:

  • Hugh Acheson – Atlanta, Ga. (5&10, The National, Empire State South, Spiller Park Coffee)
  • Suzanne Barr – Toronto, Ont. (True True Diner)
  • Victor Barry – Toronto, Ont. (Piano Piano Restaurant, Café Cancan)
  • Christa Bruneau-Guenther – Winnipeg, Man. (Feast Café Bistro)
  • Massimo Capra – Toronto, Ont.  (Capra’s Kitchen, Massimo’s Italian, Boccone, Soprafino)
  • Shane Chartrand – Edmonton, Alta. (SC)
  • Alex Chen – Vancouver, B.C. (Boulevard Kitchen & Oyster Bar)
  • Christine Cushing – Toronto, Ont.
  • Lynn Crawford – Toronto, Ont. (Ruby Watchco, The Hearth)
  • Meeru Dhalwala – Vancouver, B.C. (Vij’s)
  • Fisun Ercan – Montreal, Que. (Su)
  • Rob Feenie – Vancouver, B.C. (Cactus Club Cafe)
  • Michele Forgione – Montreal, Que. (Impasto, Pizzeria Gema, Chez Tousignant, Vesta)
  • Marysol Foucault – Gatineau, Que. (Edgar)
  • Rob Gentile – Toronto, Ont. (Bar Buca, Buca Osteria & Bar, Buca Osteria & Enoteca)
  • Mandel Hitzer – Winnipeg, Man. (deer + almond)
  • Nick Hodge – Montreal, Que. (Icehouse)
  • Renée Lavallée – Dartmouth, N.S. (The Canteen and Little C)
  • Jinhee Lee – Calgary, Alta. (Foreign Concept)
  • Susur Lee  – Toronto, Ont. (Lee, Kid Lee, Lee Kitchen, Tunglok Heen)
  • Nick Liu – Toronto, ON (Dailo, Little Dailo)
  • Dale Mackay – Saskatoon, Sask. (Ayden Kitchen & Bar, Sticks and Stones, Little Grouse, Avenue)
  • Darren MacLean – Calgary, Alta. (Shokunin)
  • Mark McEwan – Toronto, Ont. (Bymark, One, Fabbrica, Diwan)
  • Corinna Mozo – Toronto, Ont. (La Cubana)
  • Todd Perrin – St. John’s, N.L. (Mallard Cottage, Waterwest Kitchen and Meats)
  • Christie Peters – Saskatoon, Sask. (The Hollows, Primal)
  • Guy Rawlings – Toronto, Ont. (Montgomery’s)
  • Nuit Regular – Toronto, Ont. (PAI Northern Thai Kitchen, Sabai Sabai, Sukho Thai, Kiin)
  • Danny Smiles – Montreal, Que. – (Le Bremner)
  • Alida Solomon – Toronto, Ont. (Tutti Matti)
  • Jesse Vergen – Saint John, N.B. (Saint John Ale House, Toro Taco, Barred Rock, Smoking Pig, McGill’s)
  • Joël Watanabe – Vancouver, B.C. (Bao Bei, Kissa Tanto)

In every episode, four amateur cooks face off in culinary challenges judged by 12 of Canada’s most renowned chefs, known as “The Wall”. The first round is the “Crowd-Pleaser” where four home cooks are tasked with making their signature crowd-pleasing dish to impress the chef judges. One home cook is eliminated, and the three remaining home cooks move forward to compete in the “Chef’s Fridge” challenge where they must use staple ingredients of the selected chef’s fridge in their dish. In the third round, the final two home cooks face off in the “Restaurant-Worthy” challenge, where they are tasked to make a dish based on one of the chef judge’s most popular and well-known culinary creations. In the end, only one cook will be left standing, claiming $10,000 and the respect of the wall of chefs. The home cooks from across the country taking on the ultimate challenge in the Wall of Chefs kitchen will be announced at a later date.

Foodnetwork.ca offers exclusive Wall of Chefs content, including a closer look at the stellar cast of chef judges from across the country. Viewers can look forward to food trend videos, special interviews, a glimpse into the fridges of the expert celebrity chefs and much more. In addition, full episodes will be available online the day after broadcast.

Wall of Chefs is produced by Insight Productions in association with Corus Studios for Food Network Canada. Executive Producers are John Brunton, Mark Lysakowski and Eric Abboud and Series Producer is Erica Lenczner.

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TV Eh B Cs podcast 62 — Noah Cappe and his trade

Host, actor and voice artist, Noah Cappe has a lot of characters up his sleeve. He’s the ravenous emcee on Food Network and Cooking Channel’s Carnival Eats, the affable police chief on Hallmark Channel and W Network’s The Good Witch, and the bearer of romantic news (a.k.a. host) on W Network’s The Bachelorette Canada. And that’s just what he’s doing this minute.

Born and raised in Toronto, Noah took to the stage at 13 and never left. A graduate of Second City’s improv program, and the acting conservatory at York University, Noah jettisoned from theatre school and landed in his first film opposite Scott Speedman. Since then he’s been all over the screen, from MTV’s Degrassi to ABC/Global’s Rookie Blue to A&E’s Breakout Kings to CBC’s Being Erica, among other hit shows.

Carnival Eats returns Friday, April 14, to Food Network Canada.

Listen or download below, or subscribe via iTunes or any other podcast catcher with the TV, eh? podcast feed.

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Jennifer Valentyne returns to TV hosting Bachelorette Canada after show

Rogers’ loss is Corus’ gain. Months after she was fired from City’s Breakfast Television, Jennifer Valentyne will host W Network’s The Bachelorette Canada After Show.

Debuting following the first episode of The Bachelorette Canada on Sept. 13 at 9 p.m. ET/PT, Valentyne helms the weekly half-hour live chat at 10:30 p.m. ET, discussing the drama, laughter, tears and who is—and isn’t—there for the right reasons. The network reveals past and present Bachelors and Bachelorettes will drop by to interact with Valentyne and fans of the franchise.

As previously announced, Jasmine Lorimer is Canada’s first-ever Bachelorette, seeking a soul mate from a passel of 20 male suitors. Carnival Eats host Noah Cappe hosts The Bachelorette Canada.

The Bachelorette Canada premieres Tuesday, Sept. 13, at 9 p.m. ET/PT on W Network.

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Great Canadian Cookbook celebrates country’s smorgasbord

Food Network Canada’s Great Canadian Cookbook is a multi-platform project designed to celebrate and inspire with recipes reflecting this country’s diversity, and Noah Cappe knows exactly which family recipes he’d share with viewers.

“Growing up, my mom was famous for her chocolate chip mandel bread,” Cappe says during a break in filming Season 3 of Carnival Eats. “And for my dad, to this day I still think he makes the best French toast with McCutcheon’s maple syrup. Everybody has something in their family someone makes that transports you to growing up and those are it for me.”

Cappe and celebrity chef Lynn Crawford co-host Food’s ambitious Great Canadian Cookbook, part docu-series, part recipe source, part celebration of Canada. Launching Monday with four back-to-back episodes, the television segment of Cookbook finds the foodie duo hitting the East Coast, Ontario, Prairies and West Coast in search of tasty recipes, touching stories and interesting characters. You don’t get more interesting than Episode 1 in St. John’s, where Crawford experiences brunch at Mallard Cottage, a Jigg’s Dinner hosted by firemen and a music-infused house party fuelled by cod tongues and scrunchions. Cappe, meanwhile, visits Lunenburg and Dartmouth, Nova Scotia, sampling lobster rolls, lobster-topped burgers and to-die-for homemade bacon.

Cookbook_Lynn

“A show like this is as much about the people as it is about their recipes,” the Toronto-born actor says. “It’s really nice to see how each story is built through the landscape, the person, their story and then through the food.” He likens Cookbook to chef-author Anthony Bourdain’s CNN series Parts Unknown, that uses food as a stepping stone to learning about other cultures and peoples. Over 20 nationalities contribute to the four-part Cookbook.

The series serves as a path to FoodNetwork.ca, where recipes from the episodes are combined with extra video content of Crawford cooking with celebrities, making sausage in Saskatoon and foraging  for mushrooms and Cappe icing cakes in Winnipeg and sampling Nanaimo bars in B.C.

Cappe spent two days in each locale, filming for the television show and website, eating, talking and gathering some of his favourite recipes to re-create at home, though he won’t be the one making them.

“I don’t cook, but I’ve given all of my favourite recipes to my dad, ” Cappe says. “He loves cooking and I love eating. It’s a win-win for me!”

All four episodes of Great Canadian Cookbook air Monday, Oct. 11, beginning at 3 p.m. ET/noon PT on Food Network Canada.

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Carnival Eats wallows in everything fried

Noah Cappe comes by his love of food naturally. The lanky Toronto actor (Bitten, Being Erica) is part of a large family that went on road trips to carnivals and is the guy who orders a second deep-dish pizza on a night out with friends. Cappe is therefore the perfect guide to the culinary craziness that is Carnival Eats.

Debuting Friday on Food Network, Cappe travelled across North America challenging his mouth (and waistline) with some of the most inventive and outlandish foods offered at country fairs and summer spectacles like Toronto’s Canadian National Exhibition.

“I stopped coming here in my 20s,” Cappe tells us from the CNE Food Building where cameras are rolling on an upcoming episode. “And then the deep-fried butter happened and people were going crazy. That was ground zero for popularity in the CNE food taking off.” Cappe and Alibi Entertainment staked out space at Fran’s Restaurant kiosk, where he was learning to construct the Thanksgiving Waffle, a savoury plate boasting turkey and gravy piled on top of a waffle made out of stuffing.

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The iconic stop represented the last day of filming on a four-month journey for Cappe and the crew; 13 half-hour episodes represent Season 1 and showcased the Ohio State Fair, Miami Dade State Fair, Edmonton’s Klondike-Days Fair and the Calgary Stampede, to name a few. Friday’s debut spotlights Virginia Beach’s Pungo Strawberry Festival where Cappe samples strawberry shortcake and strawberry arugula pizza, and Guthrie’s ’89er Days Festival where he partakes in chocolate-dipped Belgian waffles on a stick and a breaded pork tenderloin sandwich so big the meat can be used to fan hot customers as they walk through the midway.

Cappe is able to combine his love of improvised conversation with a love of food and he’s not afraid to get dirty in the name of good television, talking to vendors with dollops of sauce on his face. And while the goal of Carnival Eats is to showcase the foods–outrageous (scorpion pizza!) and otherwise (deep-fried Oreo cookies!)–available for consumption at these fairs, it serves to celebrate the people who bring it to the masses.

“I think there is a misconception about carnival food,” Cappe explains. “These people have a lot of training and are incredibly passionate about what they do. They grew up doing this with their grandfather since they were 14 and it’s been in their family for 60 years.”

Carnival Eats airs Fridays at 9 p.m. ET/6 p.m. PT on Food Network.

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